Sorrel leaves (sayur asam) fish curry.
Ingredients: bawal putih/white pompret (3 pcs, cut into 2)
4 shallots
5 garlic
I inch ginger (pound roughly)
2 tbsp fish curry powder & 1 tsp turmeric powder (mix with water for a paste),
curry leaves
1/4 cup coconut milk
1 tsp halba/fenugreek seeds
4 tbsp oil
salt for taste.

Method
Simmer sorrel leaves with water(to remove excessive sourness), drain and keep aside. Fry pounded garlic, ginger and shallots with fenugreek seeds. Add curry paste and fry till oil splits.

Pour 2 cups of water and gently drop fish inside.
Simmer to cook.
Add sorrel leaves, curry leaves, coconut milk and season with salt.
Simmer for another 2 mins and remove from heat.
#SorrelFishCurry
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French beans stir fried with coriander seeds.
To make: remove strings and slice beans (1 packet) to 1/2 or 3/4 inch length.
Add in bowl with 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp coriander seeds, 1 tsp turmeric powder and 2 sprigs curry leaves. Keep aside.

Heat 2 tbsp of oil, tip beans inside, season with salt and stir fry over high heat.
Dish out.
Sprinkle some water while frying to further soften the beans.
#navascooking #recipes #Indiancooking #NavaKrishnan #recipes #vegetarianfood.

Chinese Chicken Watercress Soup.
Ingredients: (as needed)
kampung/village chicken
ginger slices
bunch of watercress
1 handful kei chi (dried wolfberries)
pepper
salt
drops of sesame oil.

Method
Simmer chicken with ginger and enough water over very low heat. After about 40 mins or so,
add soaked kei chi and continue to simmer for another 3 to 4 mins.

Add watercress, season with salt, pepper and drops of sesame oil. Simmer for another few mins and remove from heat.
#ChineseSoup
#ChickenSoup
#HealthySoup
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